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Creamy Chicken Broccoli Alfredo Pasta

A creamy pasta dish featuring chicken and broccoli in a rich Alfredo sauce.

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 ounces fettuccine pasta
  • 2 cups fresh broccoli florets
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon red pepper flakes for spice

Instructions

  1. Cook the fettuccine pasta according to package instructions until al dente. Add broccoli florets to the boiling water during the last 3 minutes of cooking. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
  3. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  5. Add the cooked pasta and broccoli to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2-3 minutes to heat through.
  6. Serve immediately, garnished with extra Parmesan if desired.

Notes

For a lighter version, substitute heavy cream with half-and-half or milk.

  • Author: Chef mia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Main Course
  • Cuisine: Italian

Nutrition

  • Calories: 550
  • Sugar: 3g
  • Fat: 28g
  • Carbohydrates: 40g
  • Protein: 35g